Coconut, maple and sweet blueberries flavour this super-simple granola. It’s so easy to make, and perfect for a sweet, wholegrain packed breakfast.

15 min
25 min
5 cups


  1. 2 cups (180g) rolled oats
  2. 1 cup (40g) puffed rice
  3. 1/2 cup (45g) desiccated coconut
  4. 3/4 cup (120g) dried blueberries
  5. 1/2 cup (80g) currants
  6. 100ml coconut oil
  7. 1/2 cup (125ml/165g) Queen Pure Maple Syrup
  8. 2 teaspoons Queen Organic Vanilla Bean Paste
  9. 1/2 teaspoon salt


  1. Step 1

    Preheat oven to 170C (fan forced). Line a large tray with baking paper. Combine oats, puffed rice, coconut, blueberries and currants in a large bowl.

  2. Step 2

    Combine melted coconut oil with Pure Maple Syrup, Vanilla Bean Paste and salt. Add to dry ingredients and mix well. Spread on prepared tray and bake for 20-25 minutes until golden. Allow to cool completely on the tray before breaking up into pieces.

TIP Store in an airtight container for up to 14 days.

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